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This Zucchini Bread with a Snickerdoodle Topping is the perfect blend of moist, spiced goodness with a delightful cinnamon-sugar crunch on top.
Whether you’re enjoying it as a breakfast treat or an afternoon snack, this bread offers the comfort of traditional zucchini bread with an irresistible twist. Let’s get baking!
Ingredients
For the Zucchini Bread:
- Cooking spray
- 3/4 cup plus 2 tablespoons white sugar
- 1/2 cup oil
- 1 large egg, at room temperature
- 1/2 teaspoon vanilla extract
- 1 1/2 cups flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cream of tartar
- 1 cup shredded zucchini
For the Snickerdoodle Topping:
- 1/4 cup white sugar
- 1/2 teaspoon ground cinnamon
Directions
Preheat your oven to 350°F (180°C) and generously spray a loaf pan with non-stick cooking spray. Set the pan aside for later.
In a large mixing bowl, combine the sugar, oil, egg, and vanilla extract. Mix these ingredients thoroughly until smooth. In a separate bowl, whisk together the flour, cinnamon, baking soda, salt, baking powder, ground nutmeg, and cream of tartar. Gradually add the dry ingredients to the wet mixture, stirring until a thick batter forms. Fold in the shredded zucchini until everything is evenly incorporated.
For the snickerdoodle topping, whisk together the sugar and cinnamon in a small bowl.
Pour half of the batter into your prepared loaf pan, smoothing it out with a spatula. Sprinkle half of the cinnamon-sugar mixture over the batter. Add the remaining batter on top, smooth it out again, and finish with the rest of the cinnamon-sugar topping.
Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Allow the bread to cool in the pan on a wire rack for about 15 minutes before removing it from the pan to cool completely.
Final Tips:
- For an even moister loaf, let the shredded zucchini sit in a colander for a few minutes to drain excess moisture before adding it to the batter.
- This bread tastes even better the next day, so consider baking it ahead of time and storing it in an airtight container once completely cooled.
